Oysters are a special treat for Hubby and me—we order oysters whenever they appear on a restaurant menu and I will prepare them for special occasions. Oysters Kilpatrick is an old favourite.
Low sodium version: See Tips for information on how I reduced the sodium in this recipe so we could still enjoy Oysters Kilpatrick after we changed to a low sodium diet.
Serves 2
Times
- Preparation:
- 15 minutes
- Cooking:
- 10 minutes
Ingredients
- 1 dozen oysters sitting loose in their shells
- 40g of bacon, trimmed of fat
As a guide, 1 rasher should yield about 40g of bacon, though this will vary depending on the fattiness of the bacon that you use. - Approximately 2½ Tbs of worcestershire sauce
Method
- Place the oysters on a baking tray or grill* pan.
- Dice the bacon and sprinkle a little of it on top of each oyster.
- Add approximately ½ tsp of worcestershire sauce to each shell.
- Place the oysters under the grill and cook until the bacon is beginning to crisp.
* In the USA the term is "broil" rather than "grill".
Tips
- For something a bit different, add some diced chives in each shell and top with grated cheddar or parmesan cheese.
Lower the amount of sodium in this recipe by:
- Substituting the bacon with 20g salt-reduced ham
- Substituting the worcestershire sauce with a gluten-free version
Based on the values provided in the CalorieKing database the original recipe contains an average of 809mg of sodium per serve. By using a salt-reduced ham containing 316mg sodium per 100g and a gluten-free worcestershire sauce containing 354mg per 100ml, the average amount of sodium per serve was reduced to 312mg.
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